Make Bavarian Sauerkraut: A Step-By-Step Guide

Bavarian sauerkraut is a regional way of cooking the famous German dish. It is often served as a side dish for German meat dishes and is typically milder and sweeter than regular sauerkraut. To make Bavarian sauerkraut, you will need ingredients such as bacon or bacon fat, apples, onions, caraway seeds, and white wine or apple cider. The process involves cooking the bacon or bacon fat with the onions, apples, and other spices, and then adding the sauerkraut and liquid to simmer. The end result is a softer, less sour version of traditional sauerkraut.

Choosing the right ingredients

Bavarian sauerkraut is a regional way of cooking the famous German sauerkraut with apples, bacon, cider, and caraway seeds. It is a perfect side dish for German meat dishes.

Cabbage

The main ingredient in sauerkraut is cabbage. It is important to choose a fresh, crisp head of cabbage for the best results. Look for cabbage that is firm and heavy for its size, with bright, tightly packed leaves. Avoid any cabbage with wilted or discoloured leaves, as this may affect the taste and texture of your sauerkraut.

Apples

Apples add a touch of sweetness to Bavarian sauerkraut and help to balance the sour flavour of the cabbage. Choose apples that are more sweet than tart, such as Fuji or Honeycrisp. You will need to peel, core, and thinly slice the apples so they meld nicely into the sauerkraut.

Bacon

Bacon adds a savoury, salty flavour to the dish. You can use regular bacon or lean bacon cubes, whichever is available to you. If you are making a vegetarian version, you can omit the bacon and use olive oil or vegetable shortening instead of bacon fat.

Onions

Onions add depth of flavour and a subtle sweetness to the sauerkraut. Choose a medium to large yellow onion and slice it as thinly as possible. You can slice the onion in rings, halves, or vertically—the most important thing is that the slices are thin.

Caraway Seeds

Caraway seeds are not strictly necessary, but they add an authentic flavour to Bavarian sauerkraut. They are commonly used in German cuisine and pair well with the other ingredients.

Cider

Apple cider is traditionally used in Bavarian sauerkraut, but if you don't have any on hand, you can substitute it with white wine or apple juice. If using dry white wine, you may want to add a little extra sugar to the mixture to balance the flavours.

Preparing the vegetables

Start by thinly slicing a medium to large yellow onion. You can slice the onion vertically, in halves, or in rings—just aim for thin slices that resemble the strands of cabbage in the sauerkraut. Set the sliced onion aside.

Next, peel, core, and thinly slice an apple. The type of apple isn't crucial, but look for one that is more sweet than tart. Fuji apples are a good option. Set the sliced apple aside.

Now, it's time to prepare the cabbage. For this recipe, you'll need one head of cabbage, shredded. You can shred the cabbage using a sharp knife or a mandoline slicer. If you're making a larger batch, a food processor with a shredding attachment can be a big help.

In addition to the main vegetables, you'll also want to finely chop or dice half a medium onion and peel and julienne one apple. These will be added to the sauerkraut mixture later.

Once all your vegetables are prepared, it's time to move on to the next step of making Bavarian sauerkraut. But remember, take your time and enjoy the process of transforming these fresh ingredients into a tasty dish!

Cooking the onions

Once you have your onions sliced, heat a spoonful of bacon fat in a large pot over medium heat. You can also use olive oil or vegetable shortening if you prefer. When the fat is melted, add your onions and sauté until they are translucent and starting to brown. This should take around 3-5 minutes.

Now it's time to add the sauerkraut! Dump in a jar of sauerkraut (around 24 ounces or 1.5 pounds) and stir it into the onions. Let this cook for about 5-7 minutes.

At this point, you can also add some water or broth to the pot. This will help create a bit of steam and ensure that everything cooks nicely. Add just enough water to reach halfway up the jar, or adjust the amount to your preference.

And that's it! You've successfully cooked the onions for your Bavarian sauerkraut. Now you can move on to the next steps of the recipe and enjoy the delicious results!

Adding the sauerkraut

Firstly, you'll want to drain the sauerkraut. If you're using a jar of sauerkraut, simply pour it into a colander to remove the excess liquid. If you're using a bag of sauerkraut, you can squeeze the liquid out with your hands. You want the sauerkraut to be well-drained before adding it to the pan.

Next, heat some fat in a large saucepan. You can use bacon fat, lard, schmalz, or a vegetable or olive oil. If you're making a vegetarian or vegan version of this dish, it's best to use oil instead of animal fats. Heat the fat over medium heat until it's hot, but not smoking.

Now it's time to add the sauerkraut to the pan. Dump the drained sauerkraut into the pan and stir it into the fat. Let it cook for a few minutes, stirring occasionally, to allow the flavours to meld.

At this point, you can also add some liquid to the pan to help the sauerkraut cook and soften. You can use water, broth, white wine, apple juice, or a combination of these. If your sauerkraut is still a little dry, you can also add some of the reserved liquid from the jar. Let the sauerkraut simmer in the liquid for about 30 minutes, stirring occasionally, until most of the liquid has evaporated.

If you're adding any additional ingredients, such as apples or caraway seeds, now is the time to do so. Simply stir them into the sauerkraut and continue cooking until everything is heated through and softened.

Finally, taste the sauerkraut and adjust the seasoning as needed. Add salt and pepper to taste, and maybe even a pinch of sugar if you like it a little sweeter.

And that's it! You've successfully added the sauerkraut to your Bavarian dish. Remember, this is just one component of the full recipe, which may include other ingredients such as sausages, potatoes, or dumplings.

Simmering the dish

Once you've prepared your ingredients, it's time to start simmering your Bavarian sauerkraut. This is a crucial step in the cooking process, as it will help to develop the flavours and create a soft, moist texture. Here's a step-by-step guide to simmering your sauerkraut to perfection:

Step 1: Cook the Onions and Bacon

Start by heating your chosen fat (bacon drippings, bacon fat, lard, or oil) in a large skillet or saucepan over medium heat. Add your chopped onions and cook until they become soft and translucent. This should take around 3 to 5 minutes. If you're using bacon, you can cook it first and then add the onions, allowing the bacon to brown for extra flavour.

Step 2: Add the Apple

Next, add the chopped apple to the skillet or saucepan. Continue cooking for another 3 minutes, stirring occasionally. You can also add a sprinkle of sugar at this stage and let it caramelize slightly for 1-2 minutes. This step will add a touch of sweetness to your sauerkraut.

Step 3: Combine with Sauerkraut and Spices

Now, it's time to add the star ingredient—the sauerkraut! Drain your sauerkraut and squeeze out any excess liquid before adding it to the pan. You can use store-bought or homemade sauerkraut for this step. Combine the sauerkraut with the onion and apple mixture, stirring well. This is also when you'll add your spices, such as caraway seeds, juniper berries, or pepper.

Step 4: Simmer and Add Liquid

Once everything is combined, it's time to start simmering. Add your chosen liquid, such as broth, apple cider, white wine, or water, to the pan. You can also use a combination of liquids to suit your taste. Cover the pan and cook over low heat for about 30 minutes. This step will allow the flavours to meld and the sauerkraut to soften.

Step 5: Stir Occasionally and Adjust Liquid

During the simmering process, stir the sauerkraut occasionally to prevent sticking and ensure even cooking. If the mixture starts to look dry, you can add a little more liquid as needed. The goal is to achieve a "dry, but juicy stage," as described by one source. The sauerkraut should be moist, without a soupy sauce around it.

Step 6: Simmer until Apples are Translucent

Finally, continue simmering until the apple slices become fairly translucent. This is a good indication that your Bavarian sauerkraut is ready. Depending on your desired consistency, you can cook it for a shorter or longer period. Keep in mind that Bavarian sauerkraut is typically softer and less sour than regular German sauerkraut.

Once your sauerkraut is done, you can serve it hot as a side dish or add sausages to make it a hearty meal. It pairs well with mashed potatoes, bread dumplings, or potato dumplings. Enjoy your delicious and authentic Bavarian sauerkraut!

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